Study of the adulteration of olive oil with hazelnut oil by on-line coupled high performance liquid chromatographic and gas chromatographic analysis of filbertone

• Published in: Food chemistry Vol. 97; no. 4; pp. 742 - 749
• Main Authors: Flores, Gema, Ruiz del Castillo, Maria Luisa, Herraiz, Marta, Blanch, Gracia Patricia
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.08.2006; Elsevier
• Subjects: accuracy; adulterated products; Biological and medical sciences; Enantiomers; Fat industries; filbertone; food analysis; food composition; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; gas chromatography; hazelnut oil; ketones; olive oil; Olive oil adulteration; On-line coupled reversed phase liquid chromatography and gas chromatography; optimization; product authenticity; rapid methods; Refined hazelnut oil; reversed-phase high performance liquid chromatography; test sensitivity; Olive oil adulteration; On-line coupled reversed phase liquid chromatography and gas chromatography; Enantiomers; Refined hazelnut oil; Gas liquid; High performance; Nuts; Hazelnut; Vegetable oil; Liquid chromatography; Olive oil; Edible oil; Reversed phase chromatography; Analysis; Enantiomer; Refined oil; Gas liquid chromatography; Adulteration
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.06.008

The optimisation of the interface performance in the on-line coupling of reversed phase liquid chromatography and gas chromatography was intended to improve the sensitivity achievable in the direct analysis of olive oils adulterated with virgin and refined hazelnut oils. The efficient elimination of the eluent coming from the pre-separation was achieved by considering some experimental variables (i.e., transfer volume, interface temperature during transfer, helium flow during both transfer and purge, and purge time) affecting the operation of a vertically positioned programmed temperature vaporizer which acted as the interface of the system. The obtained results demonstrated the possibility of evaluating the genuineness of olive and hazelnut oils as well as of detecting adulterations of olive oil with percentages of around 5% and 10% of virgin and refined hazelnut oils, respectively, in less than 30 min by the method proposed.